Italian-style baked eggs with mozzarella. MIGHTY MUSHROOM AND KALE FRITTATA. The perfect shakshuka recipe. 600g (1lb 4oz) ripe tomatoes 2 basil leaves For the eggs 1 red onion, thinly sliced ½ tsp ground cumin 1 tsp sweet paprika glug of light olive oil 1 mild green chilli, sliced on the diagonal (optional) 2 garlic cloves, roughly chopped 4 eggs 3 sprigs of parsley or coriander, roughly chopped Wash the tomatoes, then blend them to a fine pulp.
Gently simmer them in a wide saucepan for 15 to 30 minutes, until they have reduced to a thick sauce. Gently fry the onion with the cumin and paprika in the light olive oil, adding a pinch of salt and half the chilli, if using, for 10 minutes, until soft. When you’re ready to eat, make four hollows in the sauce and crack in the eggs. Serve, sprinkled with the herbs and a little pepper, on your favourite toast, or with bread. Recipe taken from The Natural Cook, by Tom Hunt (Quadrille, £20) More recipes from The Natural Cook...
Raw tomatoes with basil recipe Fattoush recipe. Breakfast recipe: Shakshuka. Braising eggs in a flavoursome, aromatic sauce is all the rage.
It is warming and comforting, ideal for the morning when you are not normally up for a great culinary challenge. In North Africa they have known this dish for many years. There, according to region, they have many variations on this theme, with sauces varying in spiciness, sweetness and sharpness. You can add preserved lemon to your shakshuka, harissa paste, olives or a salty ewe's cheese. A spicy sausage – such as merguez or chorizo – is also suitable. The shakshuka sauce can be made in advance and warmed up at your convenience, but with the eggs, timing is of the essence.
One restaurant in Jaffa has decisively helped in making shakshuka a national Israeli obsession. Cayenne pepper a pinchwater up to 250ml free-range eggs 8 salt and black pepper In a very large pan dry-roast the cumin seeds on a high heat for 2 minutes. Yotam Ottolenghi is chef patron of Ottolenghi and NOPI. The new vegetarian Turkish-style baked eggs make a perfect brunch, says Yotam Ottolenghi. If you haven't got plans for Sunday morning, you could do a lot worse than make this sensational brunch dish for a big bunch of people you really love - they'll love you even more afterwards.
It is inspired by çilbir, a Turkish dish of poached eggs with yogurt, and like the original calls for kirmizi biber, a common spice made of crushed chillies that are rubbed in oil and often roasted. The Turkish use it as a general condiment, and also add it to melted butter to give a final touch to many dishes. Kirmizi biber has a sweet aroma and can vary in spiciness. You can get it from Turkish grocers or buy it online from chileseeds.co.uk.
Alternatively, use regular chilli flakes mixed with a little sweet paprika. 300g rocket2 tbsp olive oil4 free-range eggs150g Greek yogurt1 garlic clove, peeled and crushed50g unsalted butter1/2 tsp (more or less, depending on variety) kirmizi biber6 sage leaves, shreddedMaldon sea salt Preheat the oven to 150C/300F/gas mark 2. How To Make a Frittata — Cooking Lessons from The Kitchn. Frittatas have saved me on more hungry weeknights than I care to count.
As long as I have a few vegetables and maybe a little meat to throw in a skillet, I can have a frittata on the table in about 20 minutes. Let me tell you, there is nothing better than diving into a plate of steaming veggie-filled eggs when you're home late and starving. Frittatas were once my culinary nemesis. Everyone else seemed to think they were so easy-peasy, but mine always turned out dry or bland or unappetizing for one reason or another. Through trial and error, I learned some nifty tricks and gradually refined my technique. In retrospect, I think I was making frittatas out to be more complicated than they actually are. One frittata makes plenty for four to six people, and more than enough for two. One-pan wonder recipe. I continue the tahini theme from last week (and Dan Lepard takes it further still this week) with an unusual use of tahini as a raw paste rather than the more common diluted sauce.
It is intense in flavour and almost muddy in texture, but I find it magnificently pleasing, particularly when it mixes up with the juicy tomatoes and the yoghurt. Tahini paste tends to split in the jar into solids and liquids, so stir well before use. This dish is straightforward, yet tastes complex and has a very grown-up kind of appeal. Serve with good white bread for a weekend brunch or a hearty supper. Serves two. 75ml olive oil3 medium onions, thinly sliced200g baby potatoes, cut into 5mm thick slices½ red chilli, finely chopped½ tbsp sumacSalt and black pepper½ tsp caster sugar1 garlic clove, crushed100g Greek yoghurt1 tbsp lemon juice300g cherry tomatoes, on the vine4 free-range eggs1½ tbsp tahini paste1 tbsp chopped coriander Heat three tablespoons of oil in a medium, preferably nonstick sauté pan.
Potato frittata with pesto & goat’s cheese.